Apple and cinnamon muffins

A fantastic recipe for apple and cinnamon muffins, finished with a light sprinkle of nuts and sugar. Perfect for lunchboxes or a quick snack, with that classic, comforting apple-and-cinnamon flavour. They’re quick to make, keep well for several days, and are wonderfully moreish – it’s hard to stop at just one!

Makes 12 muffins.

Ingredients for the apple and cinnamon muffins:

2 large apples
250 g plain flour
2 tsp baking powder
1 tsp ground cinnamon
100 g soft light brown sugar
125 ml runny honey
60 ml plain yoghurt
125 ml rapeseed or sunflower oil
2 large eggs
30 g almonds or hazelnuts, roughly chopped

All ingredients should be at room temperature.

Peel the apples, remove the cores and cut into roughly 1 cm cubes.

In a large bowl, whisk together the eggs, oil, sugar, yoghurt and honey. Sift in the flour, baking powder and cinnamon, then fold gently with a whisk or spatula until just combined. Add the chopped apples and almonds or hazelnuts and stir briefly to distribute evenly.

Divide the batter evenly between a 12-hole muffin tin lined with paper cases. Sprinkle over the nut, cinnamon and sugar topping.

Bake at 175°C for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Ingredients for the topping:

40 g almonds or hazelnuts, roughly chopped
4 tsp soft light brown sugar
1 tsp ground cinnamon

Mix all the ingredients together.

Enjoy!

Apple and cinnamon muffins

Recipe source: “Kitchen” by Nigella Lawson.